Taking the Next Steps in Food Science Education

The face of food science education is changing. As industry demand evolves to keep pace with shifting consumer preferences, food safety considerations, sustainability concerns, and advancing technology, the need for graduates with interdisciplinary skills continues to rise. From my decades in academia, I see that while core scientific foundations remain essential, we must embrace new ways of educating students to prepare them for the evolving workforce.

Another challenge—despite food science programs producing highly skilled graduates, enrollment is not keeping pace with industry demand. The 2023 IFT Academic Knowledge Base Study found that while 77% of food science undergraduates enter industry careers, companies still struggle to find specialized talent to fill key positions.

As a result, a common trend in food science is to hire professionals with various science-related academic backgrounds who are then trained with the complementary skills needed for successful food industry employment. While this can bring diverse perspectives, a food science degree provides specialized expertise that directly aligns with industry needs.

At the University of Missouri’s College of Agriculture, Food and Natural Resources (CAFNR), students gain an education that meets industry needs while benefiting from hands-on experience and a strong research foundation. Many institutions across the country with approved food science degree programs also provide similar enrichment opportunities.

We’re also seeing institutions prioritize interdisciplinary learning, ensuring students graduate with leadership and business skills like communication, project management, and financial literacy. For example, North Carolina State University offers two food science tracks: one science-based and one technology-focused, integrating business courses like marketing, finance, and HR. This model ensures graduates understand both the technical and business challenges of the food industry.

Emerging technologies like artificial intelligence (AI) are also reshaping food science education. As my colleague at CAFNR, Dr. Mengshi Lin, said, “AI is currently experiencing a boom akin to the gold rush era.” Universities nationwide are using AI to enhance food safety, efficiency, and sustainability. For instance, Dr. Lin led a team at CAFNR to develop an AI-powered tool that rapidly detects pesticide types and quantities on large batches of fruits and vegetables, significantly improving food safety processes.

Similarly, the University of California, Davis, incorporates AI into food science curricula through its AI Institute for Next Generation Food Systems. They have developed educational modules integrating data science and machine learning to prepare students for real-world food system challenges.

By adapting curricula, strengthening industry connections, and investing in students, we can prepare the next generation of food scientists to lead.

Christopher R. Daubert

President, IFT

As food science education evolves, IFT is responding to the industry’s changing needs—focusing on enrollment, curriculum, and leadership development. One way we do this is through IFT’s Higher Education Review Board (HERB), which rigorously assesses undergraduate food science programs against IFT’s Undergraduate Education Standards. HERB also provides content and assessment guidelines to promote continuous improvement in food science education.

Additionally, IFT facilitates bi-annual meetings with the Council of Food Science Administrators (CFSA), a group of 66 food science department heads who collaborate on key academic and industry challenges. This relationship allows for IFT to have a pulse on faculty and student needs and for CFSA to have access to resources from IFT.

We also work directly with students through the IFT Student Association and are committed to equipping them with the skills to influence decision-making and to take on leadership roles. Students can also receive financial support through IFT’s Feeding Tomorrow Fund, which has awarded more than $3 million in scholarships since 1985. Through these efforts, IFT is not only addressing current challenges but also laying the foundation for a thriving and sustainable future for food science professionals.

The future of food science education depends on our ability to evolve. By adapting curricula, strengthening industry connections, and investing in students, we can prepare the next generation of food scientists to lead.

As we look to what’s ahead for food science education and our profession, I challenge you to promote the value of a food science degree, especially to young people searching for a meaningful career path. I also ask that every hiring manager in the food industry prioritize food science graduates before considering individuals trained in allied industries. Lastly, I encourage companies to offer competitive wages for food scientists. To attract and retain top talent, we must recognize that we are competing for the brightest minds who will drive innovation and fill the talent pipeline.

Together, we can help shape the future of food science and the professionals who will lead our field forward.ft